Mushroom Risotto Recipe
Ingredients:
For 4 people
🕐 Preparation: 10 min.
🕐 Cooking: 30 min.
| Rice (Rice) | 1.5 | Cup | ||
| Mushrooms (Culture) | 300 | Grams | ||
| Dry Onion | 2 | Qty | ||
| Garlic | 2 | Clove | ||
| Liquid Oil | 2 | Tbsp | ||
| Butter | 2 | Tbsp | ||
| Olive Oil | 2 | Tbsp | ||
| Lemon | 1 | Qty | ||
| Dill (Finely Chopped) | 1 | Bunch |
Instructions:
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Thinly peel the outer skins of the mushrooms with a knife, wipe them clean with a paper towel and chop the edibles, making sure that they are close to each other in size.
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Heat two spoons of olive oil (or vegetable oil) in a pan and fry the finely chopped onions and garlic until they become transparent. Add the rinsed and drained rice and sauté together for another five minutes.
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Heat the olive oil and butter in the pan and sauté the mushrooms until they release their juices. Add salt and black pepper.
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Prepare your broth, chicken broth or vegetable broth in a separate pot and boil it slightly. (We used bone broth bouillons that we prepared and frozen before)
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Add a glass of broth to the roasted onion and rice mixture, mix it, and put it on the lowest heat. Check it from time to time and add a ladle of hot broth as the rice absorbs its water.
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Your risotto is cooked when the rice releases its starch and becomes creamy. If the risotto comes together when you open the middle of the pot with a spoon, its consistency is complete.
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At this stage, add the sauteed mushrooms in the other pan, a spoonful of butter and finely grated cheddar cheese, mix and remove from the fire. Add a pinch of finely chopped dill and turn it over. Serve hot garnished with fresh herbs and lemon wedges. Enjoy your meal !
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Note: If you add a few drops of lemon to your cooked risotto, it will get a brighter color.
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